These sheet pan eggs are so good and so easy to make that I make them almost every week. These can be prepped and cooked in just a few minutes and then you save the leftovers and heat them up throughout the week for a quick breakfast.

Ingredients

• 8 large eggs
• 1/4 cup milk
• 6 ounces cheese
• Nonstick spray
• Salt and pepper

1. Preheat the oven to 375 degrees.
2. Whisk eggs and milk together until smooth.
3. Spray a 9 x 9 pan lightly with nonstick spray. Pour eggs into the prepared sheet pan.
4. Bake eggs for 12 minutes at 375. Eggs should be almost completely cooked through. It’s okay if it is still a little runny in the middle.
5. Remove the pan from the oven, sprinkle with salt and pepper, and top with the cheese. Return to the oven for 3 minutes to melt the cheese and finish cooking the eggs.
6. Remove from the oven and cut into 9 squares. They can be served immediately, or put in the fridge or freezer.

My favorite way to have this is to add it to an extra toasted English muffin with either pre-cooked thick sliced bacon or Canadian bacon and a little bit of mustard. You can also just eat this with a fork like scrambled eggs. I’ll often have one or two topped with a bit of salsa.

If you are cooking for a crowd, you can use a 9 x 13 pan with 12 eggs and a half cup of milk. Everything else is the same.